Ingrédients pour Moroccan Chicken Pie
- 3 tablespoons olive oil
- Onion
- Ground Turmeric
- Boneless Skinless Chicken Thighs
- Almonds
- Golden Raisin
- Fresh Parsley
- Ground Cinnamon
- 2 large eggs
- Light Sour Cream
- Phyllo Dough
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Comment préparer Moroccan Chicken Pie
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 medium onion, chopped, and cook and stir for 5 minutes, or until crisp-tender.
- Stir in 1 teaspoon ground turmeric. Cook for 1 minute. Transfer to a large bowl.
- Add 2 tablespoons olive oil to the skillet. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces.
- Cook for 5-8 minutes, or until chicken is evenly browned, turning occasionally. Brown in batches if necessary.
- Remove chicken from skillet and add to the bowl with the onions.
- Add ½ cup chopped walnuts, ½ cup raisins, ¼ cup chopped fresh parsley, and ½ teaspoon ground cinnamon to the chicken and onion mixture. Mix lightly.
- In a separate bowl, whisk together 2 large eggs and ½ cup sour cream until well blended.
- Spray a 9-inch springform pan with cooking spray. Spray 8 sheets of phyllo dough with cooking spray.
- Stack 4 phyllo sheets and place them in the prepared pan, extending the edges up the sides.
- Repeat to make a second phyllo stack, placing it crosswise over the first stack, extending the edges over the top.
- Fill the phyllo crust with the chicken mixture, followed by the egg mixture.
- Spray the remaining 4 phyllo sheets with cooking spray, cut them in half, and place them over the egg mixture to completely cover.
- Fold the excess phyllo over the pie edges.
- Spray the top with additional cooking spray.
- Bake for 50-55 minutes, or until golden brown.
- Let cool for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
20g
Fat
19g
Carbs
8g
